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4 of 4 people found the following review helpful
5.0 out of 5 stars Everything you ever wanted to know...., 30 Dec 2005
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...about food, but were too afraid to ask.
Too many expensive "reference" books and food "encyclopedias" are no more than glorified recipe books, or pretty-picture coffee table fodder. Recipes you can pick up in just about any cook book, or free on the internet. What is harder to find is a book like this.
It doesn't waste valuable page space sneaking in recipes you probably already have in double or triplicate from other food books. Instead, it concentrates on delivering a mine of information about almost every kind of major foodstuff, cuisine, method, term and diet and all in clear, easy to read prose with just enough detail to sate most curious appetites! (Pardon the pun).
It's a weighty book and for something that will probably be used for many years, it really needs a stronger spine (I have a feeling my copy will crack and start losing pages soon). Other than that, I have absolutely no hesitation in recommending it. Without all the theatrics and obscure/obsolete references, I think it even gives Larousse Gastronomique a run for its money. Its certainly a bargain at the price.
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19 of 23 people found the following review helpful
5.0 out of 5 stars Essential, 21 Oct 2002
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DL (Gower, Wales) - See all my reviews
This is a masterwork. Alan Davidson spent two decades compiling and perfecting his witty, erudite, accessible digest. The book was originally published as the Oxford Companion to Food a couple of years ago: this paperback Penguin version is enhanced with charming illustrations.
If you think that you might ever want to know about cheese or about caviare, about lemons or about locusts, about bacon or about sin-eating, this is the book to beg, buy, borrow - but not to lend. You will not get it back.
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5.0 out of 5 stars The perfect culinary dictionary, 16 Nov 2013
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It has all the necessary information about food and food ingredients from around the world. It's a must for foodies.
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The Penguin Companion to Food
The Penguin Companion to Food by Alan Davidson (Paperback - 26 Sep 2002)
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